Fresh Vietnamese Spring Rolls – Ash's In The Kitchen

I make these spring rolls at least twice a month and they’re definitely a favorite! They’re fresh, bright and go great with Thai Peanut Sauce. They an excellent side dish for Chicken Lettuce Wraps, Teriyaki Chicken or simply by themselves!

The freshest shrimp possible makes all the difference! There are several tips to keep the shrimp from curling. Peeling and scoring the bottom is the most common, but it’s hit or miss if you’re not carefully watching them closely. I’ve found that skewering them with a toothpick while boiling them ensures that they maintain their shape. Simply remove the toothpick once they’re done cooking.

It’s extremely critical to have all of your ingredients set up and ready to go before wetting the rice paper and it’s more likely to tear. If you’re making a hot dish to go with your spring rolls, you can make them ahead of time and store them, uncovered, in the fridge. Just be sure to not let them touch for an extended period of time. They tend to fuse together and trying to separate them leads to tears and rips in the rolls.

Fresh Shrimp Vietnamese Spring Rolls

Servings: 3 Cook Time: 20 Minutes

• 3 rice Spring Roll Wrappers• 12 large Shrimp; deveined and peeled• 1 Tablespoon Old Bay seasoning• 1 cup Lettuce; chopped• 1/2 cup carrot; shredded• 1/2 cup cucumber; shredded• 1 ripe Avocado; sliced into 12 pieces• 2 Tablespoons Cilantro; chopped• 1 teaspoon Thai Basil; chopped• 2 oz. Rice vermicelli; cooked, drained and chilled

• 3 Tablespoons Pickled Red Onion